Sautéed chicory and broad beans is a tasty vegetable side dish, easy to make and very appetizing.
Chicory shoots are a variety of asparagus chicory, characterized by light, compact sprouts with a crunchy yet delicate texture. When consumed raw, they are a good remineralizing food thanks to the presence of vitamins A and C, as well as minerals such as calcium, potassium, and phosphorus.
A spring dish that is prepared in a few minutes, with simple ingredients and perfect to accompany main courses such as grilled meat or fish, cheeses, or eggs.
Read how to make sautéed chicory and broad beans with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 10.5 oz fresh broad beans (weight already cleaned)
- 1 head catalogna chicory with shoots
- 1 clove garlic
- chili pepper (optional)
- extra virgin olive oil
- salt
Preparation of Sautéed Chicory and Broad Beans
Clean the chicory by removing the most damaged leaves and setting aside the others, separating the shoots.
Wash everything well and cut the leaves in half, dividing the leaves from the stalks.
Shell the broad beans.Bring a pot of water to a boil and add the leaves, stalks, and broad beans.
Wait a minute and then add the shoots, and let everything cook together for a couple of minutes so that the vegetables remain crunchy.
Drain everything.Peel the garlic clove.
Heat a base of extra virgin olive oil and brown the garlic, and if you decide to add it, a chopped chili pepper.
Add the vegetables and sauté in the prepared oil for a few minutes.
Salt and serve your sautéed chicory and broad beans.
Notes
Also visit the collection of Spring Side Dishes with many easy and very appetizing ideas: you can find it directly by clicking HERE.
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